LOBSTER & SHRIMP CEVICHE

❚ 1 live lobster (1 1/2 lb/680 g) or 2–3 frozen (thawed) lobster tails

❚ 1/2 lb (225 g) medium raw shrimp, weighed then peeled

❚ 1 medium red onion, thinly sliced

❚ 1 cup (250 mL) halved cherry tomatoes

❚ 1/2 English cucumber, sliced 1/4-inch (6 mm) thick and finely chopped

❚ 1/2 cup (125 mL) finely chopped cilantro

❚ Juice from 1 lemon ❚ 1/4 cup (60 mL) fresh orange juice

❚ Juice from 1 lime

❚ 1 tbsp (15 mL) extra-virgin olive oil

❚ Flaky sea salt and freshly ground black pepper

❚ Tortilla chips or Bibb lettuce, for serving

1. If using live lobster, place it in the freezer for approximately 20 minutes to put it into a catatonic state. Using a sharp knife, pierce directly through the top of the lobster’s head (this will kill it

instantly) and run the knife down through the centre of the lobster’s body to split it into two. Using kitchen shears or a sharp knife, remove the meat and rinse it thoroughly under cold, running water. Finely chop the lobster meat. If using thawed, frozen lobster tails, remove the meat and finely chop it.

2. Roughly chop the shrimp.

3. In a large mixing bowl, mix together the lobster meat, shrimp, onions, tomatoes, cucumbers, cilantro,

citrus juices, olive oil, and salt and pepper to taste to combine the flavours and allow the citrus to cook the meat. Cover the bowl tightly with aluminum foil or plastic wrap, and refrigerate for 1 1/2 to 2 hours. The lobster and shrimp will be opaque and firm.

4. Remove the bowl from refrigerator and drain off any liquid. Serve the ceviche with tortilla chips, or use Bibb lettuce to make lettuce wraps. Serves: 2-4